of the filling in the center of each pancake. cabbage and cook tossing the vegetables until they are crisp-tender. egg and water and make a smooth batter. To make the filling heat 2-3 tbsp oil in a wok. Fold in the sides and form a tight roll. Cook both sides of the pancake till golden. Serve the vegetarian spring roll hot. Set aside the filling to cool.
. stir fry for 10-15 seconds.garlic and mushrooms. Add the bean sprouts. Deep fry in hot oil until golden. cook stirring for 2 minutes. sealing the edge with a little flour and water paste. salt. Add leeks (if available) and stir fry for about 1 minute. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms. add ginger . All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2.3 Carrots Grated) 1 cup leeks shredded and well washed (white section only)(optional) 1/2 tsp Ginger Minced) 1/2 tsp Garlic Minced) 100 gms Cabbage Shredded) 50gms Mushrooms Chopped) 75 gms Sprouted Beans 3 Green Chilies Chopped) Salt to taste 2 tbsp Soya Sauce 1/2 tbsp White Pepper Powder How to make spring roll: Sift the flour and add salt. Repeat the same till whole batter is utilized. To make the spring rolls place 2-3 tbsp. then add carrots. pepper and soya sauce.

until the fish is cooked through. Put the green coriander. Blend until you have a paste. Empty the paste into a deep dish or shallow bowl.RECIPE FOR DEEP FRIED FISH INGREDIENTS: 700 gms steaks with bone fish Salt To Taste 1 tbsp lemon juice 1 1/4 cup fresh green coriander 6 green chillies 4 . garlic. karhai or frying pan over a medium flame. When very hot. 1/4 tsp of salt and tbsp of water into the blender. first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil. Remove with a slotted spoon. dip 2 or 3 pieces of fish.6 cloves garlic peeled 3/ 4 cup plain yogurt oil for deep frying How to make deep fried fish : Cut fillets into pieces that are about 5-6. turning the pieces over once.
. discard it. Serve the fried fish hot with green chutney. Fry all the pieces of fish this way. Fry for about 5 minutes. Set the plate at a tilt and leave it tilted for 2-3 hours. Add 1/4 tsp of salt to the yogurt and mix it in. 5 cm long and 4 cm wide. Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice. Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Put the yogurt into another deep dish or shallow bowl. Set the oil to heat in a wok. green chillies. As water accumulates at one end.

Strain through a strainer and bring to a boil. and salt. Add fenugreek and ginger juliennes. Add butter and cream. cardamoms. green chilies.Add ginger and garlic paste. add honey to taste. red chili powder. Cook over low heat until reduced to a thick sauce. and serve with the chicken tikka masala
. cloves. If the sauce tastes sour. stir. Stir.

CHICKEN TANGRI KEBAB RECIPE Chicken leg piece is marinated in curd. Grill the chicken pieces till they are cooked well on both the sides. ginger garlic and spices and marinated to get this recipe INGREDIENTS: 2 large leg pieces of chicken 1/2 c curd 1 tblsp lemon 1 tsp garam masala powder 1 tsp red chili powder Salt to taste 1 tblsp ginger garlic paste A few drops of edible orange color How to make chicken tangri kebab: Clean and wash the chicken pieces and make random slits on them Mix all the ingredients except salt together. Sprinkle lemon juice and chat masala and serve with onion rings
. Rub and wrap chicken pieces in it and keep aside for an hour Now mix in the salt.

Sauté till oil gets separated from the paste Now add a cup of water and the curry leaves. Cook covered till the chicken is tender and serve hot with rotis. cleaned and cut into pieces 1/2 c black pepper corns (kali mirch sabut) 1 tsp turmeric powder(haldi) Salt to taste 5 cloves (Laung) 1 stem large curry leaves 1/2 c tomatoes. sliced 1 tsp coriander powder 10 cloves garlic. Now heat oil in a wok and throw in the cloves first.CHICKEN KALI MIRCH RECIPE A marinated chicken recipe with distinctive flavors of black pepper corns and curry leaves INGREDIENTS: 1kg chicken. chopped 1 medium onion. add the coriander powder. Once the tomatoes start getting a little roasted. chopped 4 tblsp oil How to make chicken kali mirch: Coarsely grind the pepper corns and along with turmeric and salt mix it with the chicken and refrigerate for an hour.
. Once the onions are pink in color add the tomatoes. After that put in the garlic and then the onion. Once it starts boling add the marinated chicken.

chili. Heat the ghee in a frying pan and cut the paneer into 2. the garlic and coriander seeds.MATTAR PANEER RECIPE INGREDIENTS: 450gms /1lb shelled Mutter (green peas) 250gms / 1/2lb Paneer How to make paneer 2 medium onions (chopped) 6 cloves garlic (crushed) 1 tbsp grated ginger 2 green chilies (chopped) 250gms / 1/2 lb tomatoes (peeled and sliced) Salt To Taste 1cup curd / plain yogurt 1 tsp turmeric powder 1 tbsp coriander seeds 4 bay leaves 2 cups water 1/2 cup ghee / vegetable oil To Garnish : Garam masala powder Chopped coriander leaves Preparation: Make a paste by grinding together half the onions. Fry the paneer to a light brown and remove to drain on a plate. Add the turmeric and the paste mixture and fry until the ghee starts to separate. Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander. tomato and salt.
. Add the paneer and mutter (peas) along with the yogurt.5-cm/1-inch cubes. Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown. Stir for 56 minutes over low heat.

Heat oil in a kadai. Add Paneer pieces to the gravy and cook until done. Caution: Don't allow chili powder to burn . Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is). Now add onions and fry till golden brown. Add ginger-garlic paste and stir-fry for a minute. Add all spices except red chili powder. Take out in a bowl. heat pure ghee in a small pan. Garlic paste 5-6 tbsp oil 1 tsp pure ghee Garam masala to taste Red chili powder to taste 1 tsp cumin powder Salt To Taste How to make sag (palak) paneer: Clean and wash palak (spinach) nicely. Boil the spinach in water and cool it. Just before serving. Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. add chili powder and immediately pour on the indian palak paneer.
.PALAK PANEER RECIPE INGREDIENTS: 500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger. Now mash it in a mixer. Hold the pan over bowl.

lowering the heat and cook for another 5 minutes. Serve the aloo palak hot as a side dish. Add the spinach.ALOO PALAK RECIPE INGREDIENTS: 2lb Spinach (chopped) 1lb potatoes (quartered) 2 green chilies 1 tbsp melted butter A pinch of asafoetida 1 tsp white cumin seeds Salt To Taste Garnish : Tomato slices Lemon wedges How to make palak aloo recipe: Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes. Stir several times and then arrange the tomato and lemon slices over the mixture. potatoes. Cover and cook over a moderate heat for about 10 minutes.
. Cover. salt and chilies.

ALOO TOOK RECIPE INGREDIENTS: 500 gm aloo (potatoes) -peeled and cut into rounds Oil for deep frying 1 tsp salt 1 1/2 tsp red chillies-coarsely pounded 1/4 tsp black pepper 1 tsp dried mango powder How to make aloo tuk: Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker. Remove from kadahi, drain excess oil. Put aside to cool a little. Once cool, flatten by pressing between palms. Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside. Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot aloo took.

stirring. the ground spices and salt and cook for 7-10 minutes.
. Add the green chilli and fry for a further 1 minute. Chopped green chillies 1 tsp Coriander paste 1 tsp Cumin paste 1/4 tsp Chilli powder 1/2 tsp Turmeric paste 1 tsp Chopped coriander leaves Salt To Taste How to make aloo ghobi : Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes. for 5 minutes. Add the potatoes. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. until the vegetable are tender. Add the cauliflower florets and fry. Drain well and set aside.ALOO GOBI INGREDIENTS: 450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. until they begin to splutter.

The gravy will begin to thicken. You can also add some malai to thicken it some more. Mix in some water if necessary. When the gravy comes to a boil, add the koftas. Heat through and serve the malai kofta. Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.

Cook on a low heat till golden brown. as you would do for any paratha/roti. salt. green chilies. Mix grated cauliflower. Red chili powder & Garam Masala as per taste 1/2 tsp Ajwain (optional) Butter /Oil for frying Preparation for Gobhi Paratha: Make dough out of whole-wheat flour (atta). Cook on a pre-heated Tawa (flat griddle plate). Make two medium size chapati. coriander leaves. Spread it on the paratha and shallow fry over low heat. and garam masala as a filling in paratha. Turn it and pour half tablespoon oil or butter. ginger. chili powder. add the filling to the one chapati and cover it with the second one. ajwain. Now roll it slightly.
. Note: It makes 18 parathas.GOBI PARANTHA RECIPE INGREDIENTS: 4 cups Whole Wheat Flour (Atta) 2 cups Grated Cauliflower (Gobi) Coriander leaves (finely chopped) 1-2 Chopped Green chilies 1" Ginger Chopped Salt. Turn it and again pour oil or butter on the other side. Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.

. Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour.ROOMALI ROTI INGREDIENTS: 11/2cup Whole Wheat Flour (Atta) 50 gms Maida 1/2 tsp Baking powder 2 tbsp oil Water to knead How To Make Roomali Roti: Mix wheat flour. Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue) Heat an inverted griddle(tawa). Place the rumali roti carefully over it and cook till done. maida. Fold it like a handkerchief. salt and baking powder and sieve them together. Serve rumali roti hot with indian curry.

Serve hot. Knead the dough again and cover and leave for 2-3 hours. knead again. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. Bake the indian bread naan until puffed up and golden brown. salt and baking powder into a bowl and make a well in the middle. milk. Add the remaining oil. About half an before the naan are required. Divide the dough into 8 balls and allow rest for 3-4 minutes. Shape each ball of dough with the palms to make an oval shape. turn on the oven to maximum heat. eggs 2tbsp of oil in a bowl. then cover with damp cloth and allow the dough to stand for 15 minutes. Mix the sugar.
.NAAN BREAD RECIPE INGREDIENTS: 4 cups White Flour (Maida) 1/2 tsp Baking powder 1 tsp Salt 1/2 cup Milk 1 tbsp Sugar 1 Egg 4 tbsp Oil 1 tsp Nigella seeds (Kalunji) How To Make Naan: Sift the flour. Pour this into the center of the flour and knead adding water if necessary to form soft dough.

MISSI ROTI RECIPE INGREDIENTS FOR INDIAN MISSI ROTI:
2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead
How To Make Missi Roti: Mix Wheat flours gram flour. Knead well again the dough and make balls. chili powder. Roll into a slightly thick chapati than usual. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. Note: It can also be cooked in an oven or tandoor. salt. Rub oil into the flour.
. turmeric powder and mix well. Make powder of fenugreek leaves and mix it to the flour. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.

Cook on a low heat till golden brown. Spread it on the paratha and shallow fry over low heat. add the filling to the one chapati and cover it with the second one. Toss in ginger and green chilies. Divide the mixture into 10 equal portions. Make two medium size chapati. For stuffing heat oil in a kadhai over moderate heat.maida. Add remaining ingredients and stir-fry for about 2 minutes. salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside. Remove the pan from the heat and allow to cool. Now roll it slightly.
. Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter. Turn it and again pour oil or butter on the other side. then drop asafetida.MUTTER ( MATAR) PARATHA RECIPE
INGREDIENTS:
Dough: 2 2/3 cup Whole Wheat Flour (Atta) 11/3 cup Maida 1/2 tbsp Salt 1/3 cup Butter or Ghee 11/3 cup Warm Water as needed Stuffing: 2 tbsp Oil 1 tbsp Fresh Ginger 1-3 Green Chilies Minced 1/4 tsp Asafetida Powder (hing) 21/2 cup Cooked & Coarsely Mashed Mutter (Green Peas) 2 tsp Garam masala 1/4 tsp Red chili Powder Salt to taste 2 tsp Lemon Juice 2 tsp Jaggery (gur) Finely chopped coriander Butter / Oil for frying How to make mutter paratha: Make dough out of flour (atta). A few seconds later add the peas. Seal the edges so that mixture doesn't come out. Fry until ginger starts turning brown.

as you would do for any paratha/roti. 5 to 6 " diameter using dry flour. Now press it lightly towards the center to show the layers clearly and roll like a paratha. Now roll it into a circle of appox. 1tbsp oil & salt. Turn the lachha paratha and pour half tablespoon oil or butter. Take a Ping-Pong ball size lump of dough. Heat the ghee so that it turns to liquid. Spread it on the paratha and shallow fry over low heat. Make dough 30 minutes before and cover it with moist muslin cloth. Cook the lachha parata on a low heat till golden brown. Turn it and again pour oil or butter on the other side.LACHHA PARATHA RECIPE
INGREDIENTS: Whole Wheat Flour (Atta) as per consumption 1 tbsp Oil Salt as per taste Butter/Ghee (Pure ghee) for frying Water for kneading How to make lachha parantha: Make dough out of whole-wheat flour (atta). Using a knife make a 2" cut lengthways and fold it inwards . (Refer the picture). Now spread the ghee properly over entire surface. Cook on a pre-heated Tawa (flat griddle plate).
. Spread Oil on every fold.

When top side is done change the side and keep a check (till properly baked) Spread butter over it. add the filling to the one chapati and cover it with the second one.ALOO PARATHA RECIPE (Aloo Ka Paratha)
Ingredients for alu paratha :
Stuffing: 2 boiled Potatoes 1 small finely chopped Onion (optional) Coriander leaves finely chopped Small piece of Ginger (very finely chopped or grated) 1 or 2 green Chilies (finely chopped) Salt Red Chili powder and Garam masala as per taste Butter Preparation of aaloo paratha : For the cover make dough out of whole-wheat flour (atta). Add all the stuffing items to mashed potatoes and mix it properly. Put it in a pre-heated oven at 450-degree. Mash the potatoes. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking. Serve aloo paratha hot with yogurt (curd). Now roll it slightly. as you would do for any parantha/roti. Make two medium size chapati.
.

BESAN ROTI RECIPE
INGREDIENTS:
2 cups Whole Wheat Flour (Atta) 2 cups Gram Flour (Besan) Butter / ghee for serving
How to make besan roti: Mix the flours together and gradually add enough water to make pliable dough. Pre-heat the griddle and cook the rotis on each side. Divide it into ten portions and flatten them out using rolling pin. Butter the besan roti generously and serve hot with lentils. vegetables or curries
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Heat the ghee in a heavy pan and add the cheese mixture. Stir-Fry over very low heat until the ghee separates. Allow to cool slightly. Cut into squares and decorate with silver foil. Kneed this well with the milk powder and sugar. Pat into a flat cake and cool completely.MILK BURFI RECIPE INGREDIENTS: 4 cup Whole Milk 4 tsp fresh Lemon Juice 4 tblsp dried Milk Powder 6 tblsp powdered Sugar (Cheeni) 6 tbsp Ghee 1 tsp Cardamom Powder 2 sheets Edible Silver Foil (Varq) How to make milk burfi: Heat the milk slightly and curdle it by adding the lemon juice.
. Then hang it up in a muslin cloth to drain for 3 hours. Knead again to blend. Remove form the heat and mix in the cardamom powder. The milk solids are turned into cheese now.

Slip each kulfi on to a dessert plate. Now add the sugar. stirring constantly. about 6 hours. heavy pan and bring to boil over high heat. cut across into 3-4 slices. ground green cardamom seeds (chotti elaichi) 1tbsp.
. skinned pista (pistachios). stiring constantly. stir well. until it has thickened and reduced to about 13/4th cups. finely ground (optional) Preparation of kulfi recipe: Put the milk into a wide.PISTA KULFI RECIPE INGREDIENTS: 4 cups milk 8 tsp. Now lower the heat and cook the milk. (This will take about 40-45 minutes). Pour the mixture into Kulfi molds or small ramekins. allow to cool. remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. skinned badam (almonds). Stir the sides of the pan constantly to avoid scalding. sugar or to taste 1/2 tsp. and serve. Cover with plastic wrap or foil and freeze until set. To serve. nuts and cardamom seeds. distributing evenly. thinly sliced 1tbsp.

Bisquick. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. This will ensure complete cooking from inside and even browning.GULAB JAMUN RECIPE INGREDIENTS: 1 cup Carnation Milk Powder 1/2 cup all purpose flour 1/2 tsp baking soda 2 tablespoons butter -melted Whole milk just enough to make the dough For the Sugar Syrup 2 cups Sugar 1 cup water Oil for frying How to make gulab jamun: Make the dough by combining the milk powder.
. Add just enough whole milk to make a medium-hard dough. The balls must be fried very slowly under medium temperatures. but do not try to move them. Heat the oil on high and then lower the heat to medium. gently shake the pan to keep the balls from browning on just one side. Make balls by gently rolling each portion between your palms into a smooth ball. Instead. butter. Place the balls on a plate. Divide the dough into 18-20 portions. If the temperature of the oil is too high then the gulab jamuns will tend to break. Now they must be gently and constantly agitated to ensure even browning on all sides. After about 5 mins. the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. They will sink to the bottom of the pan. Cover with a damp yet dry kitchen towel. one by one. Slip in the balls into the hot oil from the side of the pan.

If using moulds. Make sure to stir continuously. while on heat. Take some mixture and press into mould. first sprinkle some at bottom. gently turning occasionally. When set well. When mixture thick and gooey. unmould. The on slow till done. Put mixture in a large heavy or nonstick pan. invert and carefully. or shape pedas with palms into patty rounds. Allow to cool. Heat first on high for few minutes.KHOYA PEDA RECIPE INGREDIENTS: 1/2 kg Soft white khoya 2-1/2 cups (approx. Mix well. Use cookie moulds.Add powdered sugar and mix well. Mix pistachios and cardamom seeds and press a bit on top of each. and take off fire. The pedas are ready to be served.
. add cardamom.300gms) sugar powdered 1/2 tsp cardamom powder 1 tsp cardamom seeds semi crushed 1 tbsp slivered or crushed pistachios How to make peda: Grate khoya with a steel (not iron) grater.

ghee and 1/2 cup water. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. Raisins 1 tbsp Cardamom powder 3/4 cup Ghee How to make lapssi: Soak the raisins in 1/2 cup water and keep aside. The lapsi is ready when the ghee starts oozing out from the sides of the pan. add the broken wheat. Saute on a high flame till it turns pinkish brown.
. Add hot water. add the sugar. Heat ghee in a heavy bottomed pan.LAPSSI RECIPE (Sweet Broken Wheat) INGREDIENTS: 1 cup Broken wheat 21/2 cups Hot water 2 Almonds 3/4 cup Sugar 15 nos. Stir. partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender enough. Once all the water has evaporated. Serve the lapssi hot garnished with blanched almonds and pistachios.

RAS MALAI RECIPE INGREDIENTS: 2 lbs ricotta cheese 1/2 cup sugar 32 oz half & half milk A pinch of saffron 1/4 tsp crushed cardamom seeds 1/2 cup blanched almonds 2 tbsp crushed green pistachios Preparation of ras malai: Mix the cheese with sugar and little cardamom powder and spread out on a baking tray. Decorate the rasmalai with pistachios. Place them in a dessert bowl. Mix the other ingredients. Bake at 350 degrees for 35 minutes or until it sets.
. chill for 2-3 hours and then serve. cool at room temperature and cut into 2" squares. It should not get brown. Remove from oven. except the pistachios well in a separate dish and pour over the squares.

Roll the balls into 3" diameter rounds having a thickness of 0. Allow the dough to stand for 20 minutes.
. I know that many of u might be amateurs at cooking. Make a dough using a little water.(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter. Deep fry in a kadai till golden brown in colour. Knead until smooth and soft and the dough is free from stickiness.CRULLERS INGREDIENTS: 4 slices Bread 1 cup Condensed milk 1 cup Sugar 1 tblsp Powdered sugar 2 cups sieved Refined flour 2 Eggs 1/2 tbsp Cinnamon powder 2 tbspn Milk A pinch Nutmeg (Jaiphal) grated A pinch Baking powder 3 tblsp Butter 2 cups Oil for deep frying How to make crullers: Cream the butter and sugar in a basin with a wooden spoon.5 cms. Make a hole in the centre of each rounds so that it resembles like doughnuts. Divide the dough into even sized balls. Eve the refined flour along with the baking powder into the basin. but don’t worry if you cant make balls make whatever shape u can manage-. Sprinkle the powdered sugar on top.the final product is going to be the same.mix thoroughly all the ingredients in the basin adding the milk.) Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved.drain. Add the cinnamon and the nutmeg.

YORKSHIRE PUDDING RECIPE INGREDIENTS: 8 oz flour 2 eggs 1 pint milk pinch of salt How to make yorkshire pudding: Sieve the flour and salt into a basin. make a well in the center and break the eggs into it.
. The batter should stand for atleast 1 hour before it is used. Add about a tblspful of cold water at the last minute for a really light pudding. then bake in a moderate oven for 30 minutes. still beating. add a little of the milk and mix it in well. When half the milk is in. then add the rest of the milk. beat well for 10 minutes. raising the heat just enough to brown it at the end. Get a little fat really hot before pouring in the batter.

fold in the stiffly beaten whites. the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard. Turn out when set. add the sugar. leave to cool. Then take the saucepan off the fire.HONEYCOMB PUDDING RECIPE INGREDIENTS: 1 quart milk 3 eggs 1/2 oz powdered gelatine 2 oz loaf sugar (cheeni) 1 tsp vanilla essence How to make honeycomb pudding: Separate the egg-whites from the yolks.
. Dissolve the gelatine in a little warm milk. Add the vanilla essence and pour into a wetted mould.

In one portion add cocoa powder. Cool the cake and invert it on a dish. essence and sugar.
. Grease and line a 8 inch baking tin. Now mix flour and milk alternately in the mixture. Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well. Divide this batter into 2 parts. First pour 1 layer in the tin then the second and continue this process alternatively. Mix well till the batter is smooth.MARBLE CAKE RECIPE INGREDIENTS: 120 gms melted Butter 160 gms Sugar 3 Eggs 200 gms Flour (Maida) 1/2 cup milk 60 gms Cocoa Powder 1 tsp vanilla Essence How to make marble cake: Mix the flour and the baking powder. Cream together the butter. Bake this tin in a preheated oven at 180 .200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top.

Place each half of the round on two corner of the square to make a perfect heart shape. Decorate the cake with icing and candy.VALENTINE'S DAY CAKE RECIPE INGREDIENTS: Double Layer Cake Icing Candy How to make valentine's day cake: In a round pan bake a two-layer cake. Let it cool completely. Also bake a two-layer cake in a square pan.
. Slice the round one in half.

Put the boxes in freezer. freeze and serve. Line icing along seams to secure. Cut down graham crackers crosswise to make half. Tops boxes with 6 graham cracker halves. Pour one scoop ice cream in the center of each of six graham cracker halves. Decorate boxes according to liking with candies and icing. To secure candies use icing.VALENTINE SURPRISE RECIPE INGREDIENTS: 18 Graham Crackers (whole plain) 1/2 cup Strawberry-Flavor Ice Cream or Frozen Yogurt 1/2 cup Ice Cream Scoop Classified Valentine Candies. Line icing along remaining seams. Let it freeze for about half-hour. Make sides of each box by standing 1 graham cracker half along each of sides of each graham cracker half topped with ice cream. Jelly Beans or Small Fresh Flower Pink and White decorating Icings Pastry Bags and assorted Decorating tips How to make valentine surprise: Pour icings into pastry bags decorated with decorating tips and set aside.
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. Beat the eggs and add the essence. Warm the milk and mix in the sugar.40 minutes or until the pudding is spongy.CHOCOLATE BREAD PUDDING RECIPE INGREDIENTS: 300 ml Milk 4-5 tblsp Sugar 4 Slices Brown Bread 3 Eggs 2 tblsp Drinking Chocolate or cocoa powder 1/2 tsp Vanilla Essence 250 ml Thick Sweetened Cream How to make chocolate pudding with cream: Cut the bread into pieces. Gently mix in the cooca powder. Allow the pudding to shrink before unmoulding. Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 . Put off the flame and add the beaten eggs and the breadcrumbs. Mix well. thick and sweetened cream. Grease pudding mould and pour the mixture into the mould. Then put it in the fridge for 1 hour before serving with fresh.

Remove from fire and add 2 tspfuls of lemon juice. cover with a double piece of greased paper and steam for 2 1/2 hours. egg and milk. If the mixture is too stiff. Stir well and simmer for about 3 minutes. Put mixture into a greased basin. castor sugar 1 egg 1/4 tspful baking powder 1/2 cup milk marmalade sauce How to make marmalade pudding: Mix all the dry ingredients together.MARMALADE PUDDING RECIPE INGREDIENTS: 2 oz breadcrumbs 2 oz flour 2 oz shredded suet grated rind of 1 lemon (nimbu) 2 tblsp marmalade 2 oz. then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. Boil these in water until soft. Dish up the pudding and serve with the sauce. To make the marmalade sauce: peel a lemon very thinly and cut the peel into short strips. Add the marmalade. sieving the flour and baking powder. add a little more milk.
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Slice the onions and green chilies. Heat ghee.
. Drain the water. Soak the almonds in water for half an hour and keep aside. mint and coriander. Add the portion of plain curd. ginger. add the remaining garam masala and sauté over medium heat until it begins to crackle. Chop the coriander and mint leaves. Drain and keep aside. Add onions until golden brown. and bring to a boil. Add turmeric and chili powder. add 2/3 cup water. stir. In the handi with the cooked vegetables. saute for half a minute add the chopped vegetables and stir for a minute. Beat the curd in a bowl and divide into two equal portions. Bring the rice to a boil and cook until the rice is done. Dice the peeled potatoes and carrots and wash them. Then add green chilies. Put the rice.HYDERABADI BIRYANI RECIPE INGREDIENTS: 350 gms Basmati Rice 200 gms Potatoes 200 gms Carrots 100 gms Onions 4 Green Chilies 30 gms Ginger 20 gms Garlic 1/2 tsp Turmeric Powder 1 tsp Red Chili Powder 1 cup Curd 1 tsp Saffron 2 tbsp Milk 1/3 cup Mint ( Pudina leaves ) 1/3 cup Coriander Leaves 4 tsp Rose Water 50 gms Cashewnuts 50 gms Almonds 25 gms Raisins 120 gms Ghee Salt To taste How to make hyderabad biryani: Wash and soak the basmati rice for half an hour. then simmer until the vegetables are cooked. some more water and add half the whole garam masala and salt in a pan. garlic and stir for a minute. sprinkle little saffron curd. Add the dry fruits and nuts when the vegetables are done. Peel ginger and garlic and chop finely. Dissolve saffron in warm milk and add it to one portion of the curd mixture.

Serve the hyderabadi biryani hot with mint chutney and other vegtables.
. Put the handi on dum in a pre-heated oven for 15-20 minutes. cover the lid tightly so that it gets sealed.Then spread half the rice and again sprinkle the remaining saffron-curd. mint and coriander and top it with the remaining rice. Place a moist cloth on top.

Then add onions and saute them for a minute ot till they get pink in color.Heat it for about 10 seconds. Add this fine yogurt and stir well. Caraway Seeds(zeera) 4 Cloves (laung) 1/2 tsp Black Pepper Powder 4 Tomato 1/2 cup Yogurt (curd) 4 tbsp Vegetable Oil 1/2 tsp Mustard Seeds 3 tbsp Dry Fruits (cashew nuts. Add salt and red chilli powder and stir. carrot. Take 1 tblsp oil in a pan and add mustard seeds. green chilli. Take the yogurt and make it fine by putting in a blender for just 2 rotations. cloves.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. Take this vegetable biryani out in a rice serving dish. Fry the green peas also. Serve the vegetable (veg ) biryani hot with raita and pickle. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Add fine chopped tomatoes and fry till they are properly cooked. potato. cinnamon and caraway seeds powder.
.VEGETABLE BIRYANI RECIPE INGREDIENTS: 2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower. Cook for about 3 minutes.Cook it in pressure cooker or in a pan or microwave. french beans) 150 gms Green Peas 3 Finely Sliced Onion 2 Finely Sliced Green Chillies Salt to taste 1 tsp Red Chilli Powder 2 tsp Cinnamon(dalchini). Garnish with dry fruits and green coriander leaves. black pepper powder and stir for about half minute. Cut all the vegetables into small thin pieces and fry each one of it separately in oil. raisin) How to make vegitable biryani : Wash the basmati rice well before cooking. Add all the fried vegetables.

Add the paste to the onions and stir for about 5 minutes. Make a fine paste of green chilies. In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown. Preheat the oven to 300°F. Add the shrimps and 1/2 tsp salt. cashew nuts & coconut.15 minutes. garam masala. In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown. Cover the bowl with the aluminium foil. Add the peas.SHRIMP BIRYANI RECIPE INGREDIENTS: 1 lb Shrimp shelled and deveined 1 cup Basmati Rice 1 Medium chopped Onion 1" Grated Ginger Piece 2 cloves Crushed Garlic 2 Green Chillies 2/3 cup Grated Coconut 2 tsp Garam Masala 1 tbsp Lime Juice 1 tbsp Cashewnuts and Raisins 2 Bay Leaves 1/4 cup Ghee or butter 1 tsp Salt or to taste How to make shrimp biryani: Soak the rice in normal water for 20 minutes. 1/2 tsp salt and 2 cup of water. Add the rice and stir fry for about 10 minutes.
. Put it in the oven for about 10 . Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame. garlic. Mix well so that all the shrimps are coated with the cooked masala and cook on a low flame for 5 minutes Remove from heat and set aside. In a serving bowl mix the shrimps and rice together. When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins. ginger.

Roll into a slightly thick chapati than usual. Knead well again the dough and make balls. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. Make powder of fenugreek leaves and mix it to the flour.
. Note: It can also be cooked in an oven or tandoor.MISSI ROTI RECIPE Ingredients for indian missi roti: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. turmeric powder and mix well. chili powder. salt. Rub oil into the flour.

Bukhara: Dum Pukht cuisine in India is over 200 years old. huge quantities of food was cooked in large vessels. but to make sure that this doesn’t stick. or bowl. degs. or mud ovens. tomatoes. Bhunna: In India. garlic and green chillies are fried in oil.Also known as tadka or chonk. burn or cook unevenly. a small amount of water is added. matha or buttermilk is served after ghee is poured over hot coals and placed under a lid along with an earthenware pot of buttermilk for a minute or so. The oil extracts and retains all the sharp flavours of the rai. Bhunao (Saute/stir-fry): Small quantities of water. After the oil separates from the mixture. kadipatta. for example. ginger. jeera. Balchao (Pickling): A Goan speciality where vegetables like aubergines or seafood like prawns are “pickled” in sugar. This smoky flavour is greatly prized. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people. cooked meats are placed around this. pouring the tempered oil over dal. As the meat cooks. This smoking adds a delicate flavour to the prepared meats. hing. sending up sizzling steam that permeates the whole joint. or as the last. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court. etc and coats the entire dish being prepared. yogurt. in massive doublewalled ovens called bukharis. Dhuanaar (Smoking): Glowing charcoal is placed in a small katori. vinegar and spices for a day or two before eating. roasting of meat is done in tandoors. and marinade dribs onto the charcoal. the main ingredient (meat or vegetable) is added and cooked. repeatedly.Baghar (Tempering): Spices and herbs are added one at a time to hot oil and this tempering is either done as the first step in the cooking process. In Rajasthan. Do-Piaza:
. and stock are introduced to the pan if and when the ingredients start to stick. Usually onions. its fat. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. before adding the vegetables for example.

Talna (Frying): In Indian cooking frying. Pau-Bhaji is a typical tawa dish and needs to be constantly stirred to avoid burning. all children in India are told. The main ingredients cook in the natural juices released by the tomatoes and meat in the dish. One of the navratnas . Kadhai (Round bottomed pan): Usually the kadhai. “to steam” or “mature” a dish. was the legendary cook at Akbar’s court. is done in a wok or kadhai. Both bhunao and dum are aspects of Handi cooking.
. Kadhai cooking is quick and no water is used in this style of cooking. in which the food is cooked. which is constantly stirred until cooked. The round bottom uses less oil and cooks the food evenly. the lid helps retain the aroma and flavour. it is said he could conjour up culinary delights using only two onions. is placed directly on the table. it is used to cook food very fast. The food continued to cook in its own steam. retaining all its flavour and aroma.
Dum (Steaming): In the olden days. Dum means. the outer rim is used to keep the food warm. For example mutton cooked in that particular style is called Ghosht do piaza. Some coal was placed on the lid to ensure even cooking. and like kadhai cooking is eaten immediately. Handi: The cooking is done in a thick bottom pan so that the food does not stick or burn. Tawa: A thicker version of the household griddle. the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. when it is called for. where everyone eats out of it.Mullah Do-Piaza.

it is taken off the fire.2 teaspoon Turmeric powder.1 piece Cloves.DUCK ROAST –I . K. Coriander powder.1 kg. Once it is cooked the gravy is separated. a little more is added and the sliced onions are sauted.
.2 Nos. the meat pieces are marinated with the paste along with vinegar and salt. the gravy and coconut milk are added and when it begins to boil well. The meat pieces are now deep fried in coconut oil and kept aside to strain off oil.1 teaspoon Cumin.½ cup Potatoes cut to square cubes and fried. the meat pieces are added. Garlic pods-8 Nos Ginger.½ cup Coconut milk extracted from I cup scraped coconut.¼ teaspoon Sahjeera.9 Cardamom. Three cups of water are poured to this and the meat pieces are cooked. To prepare The second set of ingredients are ground to a smooth paste.to taste Coconut oil.M. If oil in the kadai is not enough.3 cups. When the gravy thickens and mixes well with the meat.½ teaspoon Black pepper. Mathew Duck meat cut to large pieces.4 dessert spoon Onions sliced.1” piece Vinegar.1 dessert spoon salt. This is then transferred to the serving dish and decorated with the fried potato cubes.¼ teaspoon Cinnamon (1” length). When it is sauted well.Mrs.